Vegan Spritz Cookies
Preheat your oven to 350°F
I am using the Plant Based Egg egg replacer by Freely Vegan as I find it to be the best on the market. It is worth buying it as it has a shelf life of over 1 year and I have been using it for pretty much everything anyway! If you do not want to buy it or cannot get it, you can use any egg replacer of your choice. I have used flax meal and other proprietary blends (like bobs red mill)- however all have to be reconstituted, whereas the PBE goes directly into the dry, so just use some of the liquid from the recipe to reconstitute. . I have also used aquafaba with good results, so if you do that just take out the same amount of the liquid from the recipe - 2 Tbs to sub is good.
**Note on Bake Time. I have had a few commenters say their cookies took significantly less time that my recommended 22 minutes! One person said hers were done and perfect in 8 minutes!!! *This can be due to varying ovens (convection or not - I do not use convection!) and also COOKIE SIZES! Mine are quite large, and I suspect most people are making them much smaller than me)
So with all this being said, I have found that the cookies will certainly be "done" and starting to get golden on edges at around 12 minutes, but the insides were slightly chewy and almost still raw looking after cooling. So I have always left mine in the oven for closer to the 20 minute mark to ensure they stay crispy even after days in storage! (*Double sheet pan will help insulate and prevent overbrowning on the bottoms)
Serves: approx 2dz cookies
  • Vegan Butter or Shortening 1 cup (226g)
  • Granulated Sugar 1 cup (200g)
  • The Plant Based Egg by Freely Vegan 2 teaspoons (4.8g) **se note
  • Plant Milk 5 Tablespoons (75ml)
  • Vanilla Extract 2 teaspoon (10ml)
  • All Purpose Flour 2½ cups (312g)
  • Baking Powder ½ teaspoon
  • Salt ½ teaspoon
  • For the Decorations:
  • *You can use whatever you like for filling and dipping the cookies. Vegan Chocolate, Sprinkles, Nuts, Ganache.
  1. Cream the vegan butter or shortening and sugar on high speed until light and fluffy about 3 minutes.
  2. Combine the vanilla extract with the room temperature plant milk and then add it to the creaming mixture 1 Tbs at a time, but using only 3 Tbs. The rest goes in last.
  3. Be sure to stop and scrape the bottom and sides of the bowl for an even mix.
  4. Add the sifted flour, salt, plant based egg egg replacer and baking powder by the heaping spoonful in about 4-5 additions while mixing on low speed.
  5. Once the flour is incorporated, add the rest of the plant milk
  6. Mix on high speed for about 10 seconds to develop the dough.
  7. With your with the #826 tip or with a cookie press pipe the dough onto a parchment lined sheet pan spaced about 1 inch apart.
  8. Bake in a preheated 350°F for about 20-22 minutes ** See note above! or until the cookies are medium browned on the edges. I find that the vegan version of spritz cookies take longer to bake for a crispy cookie than non vegan spritz cookies, so be sure to bake them a few minutes longer than lightly golden
  9. Cool completely and fill with jams, vegan chocolates, vegan ganaches, vegan buttercream or your choice of fillings and then dip in nuts, sprinkles of your choice.
Cookies will stay fresh for several weeks in an airtight container

You can freeze the cookie shells, but I do not recommend to freeze the sandwiched cookies once they are filled and adorned.

(The thawing will cause condensation which is not great for chocolate and could cause bleeding of the colors of the sprinkles)
Recipe by Gretchen's Vegan Bakery at